Easy Broccoli and Cauliflower Gratin Recipe
With the help of our gratin of broccoli and
cauliflower, we believe you might be able to deceive your kids into eating
their vegetables. You can serve it as a main dish, a side dish for
Thanksgiving, or whichever else you like.
Ingredients for the recipe for cauliflower and broccoli gratin
- 4 tablespoons (1/2 stick) unsalted butter + additional for the pan
- 1 medium head of cut and cored cauliflower, weighing around 2 pounds. 0.25-inch thick
- 1 large head of trimmed and sliced broccoli, weighing roughly 1 1/2 pounds. 0.25-inch thick
- All-purpose flour, 6 tbsp.
- Whole milk, 3 cups
- Freshly grated nutmeg, 1/4 teaspoon
- 8 ounces of grated Gruyère (about 2 cups)
- Freshly ground black pepper and Kosher salt
Read Also: Easy Tomato Soup Recipe
Instructions
Turn on the 375°F oven. A shallow 3-quart baking
dish should be buttered. Place broccoli and cauliflower in the dish that has
been prepared.
The butter should be melted in a medium saucepan
over medium heat. Cook for two minutes while stirring the flour (do not let it
darken). Whisk milk in gradually. 3 to 4 minutes of simmering with intermittent
whisking will result in a minor thickening. 1 1/4 cups cheese and nutmeg are
added after the heat is turned off. Add salt and pepper to taste. Pour over the
veggies. Add the final 3/4 cup of cheese.
Bake for 15 minutes with a loosely covering of
aluminum foil. Remove the foil; continue baking for 20 to 25 minutes, or until
the vegetables are soft and the top is golden. 10 minutes should pass before
serving.